VEGAN CHOCOLATE MUFFINS The way you love them !

 

These muffins are brought to you by The minimalist baker, sharing amazing vegan recipes since 2012. I highly recommend following their blog and Instagram for further inspiration !

Credits: I have change some ingredients of the original recipe and pictures are mine.
The proportions are entirely Minimalist baker's, you can find the original gluten-free recipe here.

Ingredients :

• 2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
• 185 g applesauce
• 60 ml agave syrup
• 63 g cane sugar
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp sea salt
• 60 ml sunflower oil
• 60 ml soy milk
• 48 g sweetened cocoa powder
• 180g wheat flour

Instructions : 

1. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
2. Add applesauce, agave syrup, sugar and whisk again. Then stir in the oil and soy milk and whisk to combine.
3. Add cocoa powder, flour, baking soda, baking powder, salt and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather scoopable.
4. Pour the batterin your muffin tin, it should make 12 muffins.
    
   Bake for 15-20 min at 180°C, until a toothpick inserted into the center comes out clean and the edges appear dry. 
    
   Bon appétit !